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Tuna Salad, Cranberry Lemon (P, KLP, TNT)
Source: "Colorado Colore," cookbook published by Junior League of Denver
Serves: 4 to 6

2 12-ounce cans water-pack white tuna, drained
3/4 cup light mayonnaise
3 tablespoons lemon juice
2/3 cup finely chopped red onion
1 cup (heaping) dried cranberries

Mash the tuna with the mayonnaise in a bowl until smooth.

Stir in the lemon juice, onion, and cranberries. Chill, covered, for 2 hours or longer to allow the cranberries to soften.

Poster's Notes:
This recipe contains chopped red onions but they can be omitted or substituted by dried onions.

Posted by Tatyana Golyansky

Nutritional Info Per Serving: N/A